• 12 chicken wings (about 2 pounds)

• 1/2 cup butter or margarine, melted

• 1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix

• a teaspoon cayenne pepper sauce, (optional)

Cut off chicken wings (save tips for soup). Cut chicken wings in half at joint. Deep fry bake or broil until golden brown and crunchy.

In medium bowl, blend butter, savory herb with garlic soup mix and cayenne pepper sauce. Add hot cooked chicken wings; toss until coated. Serve, if desired over greens with cut-up celery.

Makes 24 appetizers